Ingredients:

  • 4 cups Fresh Strawberries, hulled and quartered
  • 4 tbsp Granulated Sugar
  • 1 tbsp Fresh Orange Juice
  • 1 cup Heavy Whipping Cream, chilled
  • 1/2 cup Sweetened Condensed Milk
  • 1/4 cup Mexican Crema or Sour Cream
  • 1 tsp Vanilla Extract
  • 1/2 tsp Zest of Lime, finely grated

Instructions:

  1. Hulling and Slicing: Wash, hull, and quarter the fresh strawberries. Place them gently into a large mixing bowl.
  2. Maceration: Sprinkle the granulated sugar and drizzle the orange juice over the strawberries. Gently toss the mixture until the sugar is evenly distributed.
  3. Resting: Cover the bowl and place it in the refrigerator for at least 30 minutes (up to 2 hours). This allows the sugar to draw out the strawberry juices, creating a rich syrup.
  4. Combine Liquids for Cream: In a medium bowl (ideally chilled), pour the heavy cream, sweetened condensed milk, Mexican crema (or sour cream), vanilla extract, and lime zest.
  5. Whip: Using a balloon whisk or a hand mixer, whisk the cream mixture on medium-high speed until it forms light, soft peaks. Do not over-whip; we want a thick, spoonable texture.
  6. Assembly: Retrieve the macerated strawberries from the fridge. For a traditional layered presentation, spoon a layer of strawberries and syrup into individual serving glasses/bowls. Top generously with the prepared cream mixture and repeat the layers.
  7. Serve: Serve immediately, or chill for another 15 minutes for a truly cold treat.